Strawberry Cheesecake – Daring Bakers Challenge

Here it comes again – another sweet and delicious DB treat. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. Abbey is Jenny’s friend. She tweaked and played with a basic cheesecake recipe and perfected it. Well, what can I say? Abbey, you did an excellent job. This was one of the best cheesecakes I’ve ever had and made. Absolutely loved it!

I chose to stick to the original recipe for the most part, but still tweaked it a little to have a touch of my own and turned the cake into Strawberry Cheesecake. I used Amaretti liquor in the batter. I also topped the baked cake with sour-cream-sugar coating that was left to harden in the oven during the cake’s cooling time. Sliced fresh strawberries and sprigs of fresh mint (courtesy of our backyard) planted on top of the cake were the finishing touches.

My cake baked beautifully and didn’t have any cracks on top. I really loved the texture and the taste of this cheesecake – it was baked well but was still somewhat soft and creamy inside and was really really delicious. I served this cheesecake at hubby’s B-day and received a shower of compliments for it. I would like to share these compliments with Abbey, the creator of this recipe and Jenny who shared it with us, the Daring Bakers. Thank you, ladies, for the fantastic challenge!

Dear readers, here’s your chance to take a gastronomic tour to the land of delectable cheesecakes baked by my fellow daring bakers. Click HERE and enjoy!

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly.

Method:

1. Preheat oven to 350F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your spring form pan. Press the crust just into the bottom (you can also press it up the sides of the pan too). Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Cover bottom of your spring form pan securely with foil before adding water.

5. Bake for about 50 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 30 minutes.

6. Meanwhile, in a mixing bowl, combine the sour cream, sugar and vanilla and stir well. Remove the cheesecake from the oven after 30 minutes of cooling, then usinga spatula, gently and evenly spread the sour cream mixture over the entire surface of the cake. Put the cake back in the oven to continue to cool for another 30 minutes. During this time the sour cream will slightly set. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. When completely chilled, remove the sides of the spring form pan and leave the bottom part under the cake. Top the cake with fresh strawberry slices and serve.

This is “the” Abbey from the recipe, and I just wanted to say thank you for all the wonderful compliments! I am just blown away by the reception (and creativity!) from all the Daring Bakers, and am truly honored. Your cheesecake looks beautiful and delicious, and I’m so glad you and your guests enjoyed it.

Abbey, it was a pleasure using your wonderful recipe. Check your email for my reply to you.

Raphaela, I take step by steps for almost every recipe but post only those that turn out great. Unfortunately, some steps get left out:( I still did post some step by steps for the cake. Hope they are helpful.

Merhaba abla! This cake looks so good, I’m sure you receive loads of compliments for it! I am thinking of making it in a springform pan for our dinner party later too. Did you have any problems with the water bath leaking into the crust with your springform?

Bee: looks like I am late for submitting it for click. maybe next time:(

Mrs Ergul: Arkadasim merbaba:) I didn’t have any problem with the water leaking, as I covered the bottom part of the spring form up to the middle with foil paper. It prevent the water from leaking. Hope this helps.

Delicious photos! I just discovered your wonderful cooking, baking blog! Ohhhhh, if only I could try a piece of your yummy cheesecake with a cup of coffee! Kind regards from EAGAN daily photo in Minnesota, USA

First time ive attempted to bake a cheesecake. A tiny hole in my aluminum foil allowed the water bath to completely soak into the cake. also, my springform pan must be smaller than yours! All the cake batter just barely fit, leaving little to no room for the sour cream topping. Sad cause I’m supposed to serve this tomorrow for my daughter’s sixteenth birthday party. Fail.

SHANNON – You are right, I missed to mention the pan size. It is up now. Thank you.

MIKA – So sorry your cake didn’t turn out well…My spring pan is not very big, just a regular 10X3-inch pan. Hope your cake is gorgeous next time. Don’t be sad. We all learn by trying and making mistakes. Happy birthday to your daughter!

Thanks sooo much for this recipe. This is the first cheesecake I’ve ever made from scratch and it turned out DELICIOUS!!! My husband and I both love it. I had to use my roasting pan for the water bath. I had never done anything with that either. By the time I put the tin foil around the spring pan it would barely fit in my dutch oven pot but didn’t leave any breathing space around the spring pan and I thought it probably needed it. Thanks again for the wonderful recipe. We are LOVIN’ IT!!